Description
This creamy chicken and broccoli soup is a hearty and comforting dish perfect for busy weeknights. Loaded with fresh vegetables, tender shredded chicken, and a rich broth thickened with milk and flour, it’s full of flavor and nourishing ingredients. The addition of parmesan rind adds depth, while a spritz of lemon juice brightens the soup for a deliciously balanced meal.
Ingredients
Scale
Vegetables
- 1 tablespoon olive oil
- 1 sweet onion, diced
- ⅔ cup chopped carrots
- ⅔ cup chopped celery
- 4 garlic cloves, minced
- 4 cups broccoli florets
Protein & Dairy
- 1½ cups cooked, shredded chicken
- 1 parmesan rind
- 1½ cups milk
Other
- Kosher salt and pepper, to taste
- 6 cups chicken stock
- 2 tablespoons all-purpose flour
- 1 spritz fresh lemon juice
Instructions
- Sauté vegetables: Heat the olive oil in a large stock pot over medium heat. Add the diced onions, chopped carrots, celery, and minced garlic, seasoning with a big pinch of kosher salt and pepper. Cook, stirring often, until the vegetables soften and become fragrant, about 5 to 6 minutes.
- Add broccoli and chicken stock: Stir in the broccoli florets and cook for another 5 minutes to slightly soften. Then add the parmesan rind, shredded cooked chicken, and pour in the chicken stock. Bring this mixture to a boil before reducing the heat to a simmer.
- Make milk and flour slurry: While the soup simmers, combine the milk and all-purpose flour in a shaker cup or measuring cup. Shake or whisk vigorously for about 30 seconds until the flour is completely incorporated and smooth.
- Thicken the soup: Slowly stream the milk and flour slurry into the simmering soup, stirring constantly to avoid lumps. Continue simmering uncovered for 10 to 15 minutes, stirring often as the soup thickens and reduces slightly.
- Season and finish: Taste the soup and adjust seasoning with additional salt and pepper as needed. Add a spritz of fresh lemon juice for brightness, stirring to combine well.
- Serve: Ladle the creamy chicken and broccoli soup into bowls and serve immediately, perfect for a nutritious and filling meal.
Notes
- This soup is quick to prepare and great for busy weeknights when you want something hearty and home-cooked.
- Using cooked shredded chicken makes the recipe flexible and a good way to use leftovers.
- Parmesan rind adds rich umami flavor, but it can be omitted or substituted with Parmesan cheese if unavailable.
- The lemon juice at the end brightens the soup, balancing the creamy richness.
- You can adjust the thickness by adding more or less flour in the milk slurry.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
